20 Kale Recipes That Will Make You Jump For Joy

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I’ve attached a video for every recipe below from my favorite home cooks.

Kale is a nutritious leafy green that can be used in many tasty dishes. You can add it to soups, salads, pasta, and more. Kale is easy to cook and brings a hearty flavor to meals.

Try sautéing kale with olive oil and garlic for a simple side dish. Or toss it into a Caesar salad for a twist on the classic. You can even blend it into smoothies or bake it into crispy chips. With so many options, you’re sure to find a kale recipe you love.

Kale Chips

Want to make a tasty snack that’s both crunchy and healthy? Kale chips are the answer! Here’s what you’ll need:

Ingredients:

  • 1 bunch of kale
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Directions:

  1. Preheat your oven to 300°F (150°C).

  2. Wash the kale and dry it thoroughly. Remove the stems and tear the leaves into bite-sized pieces.

  3. In a large bowl, toss the kale with olive oil and salt. Make sure each piece is lightly coated.

  4. Spread the kale on a baking sheet in a single layer. Don’t overcrowd the pan.

  5. Bake for 10-15 minutes, until the edges are brown but not burnt.

  6. Let the chips cool for a few minutes. They’ll crisp up more as they cool.

  7. Enjoy your homemade kale chips!

For extra flavor, try sprinkling garlic powder or grated Parmesan cheese on your chips before baking. You can also experiment with different seasonings like chili powder or nutritional yeast for a cheesy flavor.

Kale And Quinoa Salad

Ingredients:

  • 2 cups chopped kale
  • 1 cup cooked quinoa
  • 1/4 cup crumbled feta cheese
  • 1/4 cup sliced almonds
  • 1/4 cup dried cranberries
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Directions:

  1. Wash and chop the kale into bite-sized pieces. Massage it with your hands for a minute to soften it.

  2. In a large bowl, mix the kale and cooked quinoa.

  3. Add the feta, almonds, and cranberries to the bowl.

  4. In a small jar, shake together the olive oil, lemon juice, salt, and pepper.

  5. Pour the dressing over the salad and toss everything together.

  6. Let the salad sit for 10 minutes before serving to allow the flavors to mix.

Your kale and quinoa salad is ready to enjoy! It’s perfect for a quick lunch or as a side dish for dinner.

Sautéed Garlic Kale

You’ll need:

  • 1 bunch kale
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • Salt and pepper to taste
  • Red pepper flakes (optional)

Here’s how to make it:

  1. Wash the kale and remove the tough stems. Chop the leaves into bite-sized pieces.

  2. Heat olive oil in a large skillet over medium heat.

  3. Add minced garlic and cook for about 1 minute until fragrant.

  4. Toss in the chopped kale. Stir to coat with oil and garlic.

  5. Cook for 3-5 minutes, stirring often, until the kale is bright green and wilted.

  6. Season with salt and pepper. Add red pepper flakes if you like a bit of heat.

  7. Give it one final stir and serve hot.

This quick and easy side dish is packed with flavor and nutrients. You can adjust the cooking time to make your kale as tender or crisp as you like. Enjoy!

Kale Smoothie

Want to start your day with a healthy kick? Try this yummy kale smoothie! It’s packed with nutrients and tastes great too.

Ingredients:

  • 1 cup fresh kale, stems removed
  • 1 ripe banana
  • 1 cup frozen pineapple chunks
  • 1/2 cup Greek yogurt
  • 1 cup almond milk
  • 1 tablespoon honey (optional)

Directions:

  1. Wash the kale leaves and remove the stems.

  2. Add all ingredients to your blender.

  3. Blend on high speed for 30-60 seconds until smooth.

  4. Pour into a glass and enjoy your refreshing kale smoothie!

Tip: If you like your smoothie extra cold, add a handful of ice cubes before blending.

You can mix things up by swapping pineapple for mango or adding a scoop of protein powder. Play around with the recipe to find your perfect blend!

Tuscan Kale Soup

Here’s what you’ll need:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 can white beans, drained and rinsed
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 1 bunch kale, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Now, let’s make your soup!

Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes until they start to soften.

Toss in the garlic and cook for another minute. Now add the beans, tomatoes, and broth. Bring it to a simmer.

Stir in the kale, oregano, and basil. Let it cook for about 10 minutes until the kale is tender.

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Season with salt and pepper to your liking. Your Tuscan Kale Soup is ready to enjoy!

Serve it hot with some crusty bread on the side. You’ll love how easy and tasty this soup is!

Kale And White Bean Soup

Ingredients:

  • 1 bunch kale, chopped
  • 2 cans white beans, drained and rinsed
  • 1 onion, diced
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can diced tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Directions:

  1. Heat olive oil in a large pot over medium heat. Add onions and carrots, cooking until softened.

  2. Stir in garlic and cook for another minute. Add the vegetable broth, beans, and tomatoes.

  3. Bring the soup to a boil, then reduce heat and simmer for 15 minutes.

  4. Add the kale and thyme. Cook for 5 more minutes until the kale is tender.

  5. Season with salt and pepper to taste. Serve hot and enjoy your comforting bowl of kale and white bean soup!

Kale Pesto

Want to try a tasty twist on traditional pesto? Kale pesto is a great way to use this nutrient-packed green!

Here’s what you’ll need:

  • 2 cups chopped kale, stems removed
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup olive oil
  • 1/4 cup nuts (almonds, walnuts, or pine nuts)
  • 2 garlic cloves
  • Juice of 1 lemon
  • Salt and pepper to taste

To make your kale pesto:

  1. Add kale, Parmesan, nuts, and garlic to a food processor. Pulse until finely chopped.

  2. With the processor running, slowly pour in the olive oil.

  3. Add lemon juice, salt, and pepper. Blend until smooth.

  4. Taste and adjust seasoning if needed.

Your kale pesto is ready to use! Toss it with pasta, spread it on sandwiches, or use as a dip for veggies. It’ll keep in the fridge for up to a week.

Kale And Sausage Pasta

You’ll need:

  • 1 pound orecchiette pasta
  • 1 pound Italian sausage, casings removed
  • 1 bunch kale, chopped
  • 4 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
  • 1/2 cup pasta water
  • 2 tablespoons olive oil

Here’s how to make it:

  1. Cook the pasta in salted water until al dente. Save 1/2 cup of pasta water before draining.

  2. In a large skillet, cook the sausage over medium heat. Break it into small pieces as it cooks.

  3. Once the sausage is browned, add the garlic and cook for another minute.

  4. Toss in the chopped kale and stir until it wilts.

  5. Add the cooked pasta to the skillet along with the Parmesan, lemon juice, and pasta water.

  6. Stir everything together until well combined and the cheese has melted.

  7. Season with salt and pepper to taste.

  8. Drizzle with olive oil before serving.

Your kale and sausage pasta is ready! Enjoy this tasty and simple meal that’s perfect for busy weeknights.

Kale Caesar Salad

You’ll love this tasty twist on a classic Caesar salad using kale! Here’s what you’ll need:

Ingredients:

  • 1 bunch kale, stems removed and chopped
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup croutons
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste

Directions:

  1. Wash and dry the kale. Remove the stems and chop the leaves into bite-sized pieces.

  2. In a large bowl, massage the kale with 1 tablespoon of olive oil for about 1 minute. This helps soften the leaves.

  3. Mix the remaining olive oil, lemon juice, garlic, Dijon mustard, and Worcestershire sauce in a small bowl to make the dressing.

  4. Pour the dressing over the kale and toss well to coat evenly.

  5. Add the Parmesan cheese and croutons. Toss again to combine.

  6. Season with salt and pepper to taste.

  7. Let the salad sit for 5-10 minutes before serving to allow the flavors to meld.

Your kale Caesar salad is now ready to enjoy! The crisp kale pairs perfectly with the creamy dressing and crunchy croutons.

Massaged Kale Salad

Ingredients:

  • 1 bunch fresh kale
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • Optional: 1/4 cup grated Parmesan cheese
  • Optional: 1/4 cup sliced almonds

Directions:

  1. Wash the kale and remove the stems. Chop the leaves into bite-sized pieces.

  2. Put the kale in a large bowl. Add the olive oil, lemon juice, and salt.

  3. Use your hands to massage the kale for 2-3 minutes. You’ll feel it soften and shrink in size.

  4. Taste the kale. If it’s still tough, massage for another minute.

  5. If you like, add Parmesan cheese and almonds. Mix well.

  6. Your massaged kale salad is ready to eat! You can serve it right away or chill it first.

This easy salad is great on its own or as a side dish. You can add other veggies or dressings to make it your own. Enjoy your healthy, tasty creation!

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Kale And Potato Hash

Here’s a tasty kale and potato hash recipe you can whip up for breakfast or brunch:

Ingredients:

  • 2 medium potatoes, diced
  • 2 cups chopped kale
  • 1 shallot, minced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Directions:

  1. Boil the diced potatoes in salted water for about 5 minutes until slightly tender. Drain and set aside.

  2. Preheat your oven to 450°F (230°C).

  3. In a large bowl, mix the potatoes, kale, shallot, olive oil, garlic powder, salt, and pepper.

  4. Spread the mixture evenly on a baking sheet.

  5. Roast for 10 minutes, then stir the hash and continue roasting for another 10-15 minutes.

  6. Your hash is ready when the potatoes are crispy and the kale is slightly wilted and crisp at the edges.

You can top this hash with a fried egg for extra protein. It’s a great way to start your day with some greens!

Kale And Artichoke Dip

Here’s a tasty kale and artichoke dip recipe you can make at home:

Ingredients:

  • 2 cups chopped kale
  • 1 can artichoke hearts, drained and chopped
  • 8 oz cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup Swiss cheese
  • 1/4 cup milk
  • 1 tsp Worcestershire sauce
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 375°F (190°C).

  2. Mix the cream cheese, Parmesan, Swiss cheese, and milk in a bowl until smooth.

  3. Stir in the kale, artichoke hearts, Worcestershire sauce, salt, and pepper.

  4. Spread the mixture in a baking dish.

  5. Bake for 20-25 minutes until the top is golden and bubbly.

Serve your dip warm with chips, crackers, or veggie sticks. Enjoy this creamy, cheesy treat packed with nutritious kale!

Kale And Mushroom Quiche

Ready to make a tasty kale and mushroom quiche? Here’s what you’ll need:

Ingredients:

  • 1 pre-made pie crust
  • 2 cups chopped kale
  • 1 cup sliced mushrooms
  • 1/2 cup diced onion
  • 4 eggs
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1 cup shredded cheese
  • 2 cloves minced garlic
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Directions:

  1. Preheat your oven to 375°F (190°C).

  2. Heat olive oil in a skillet. Add onions and mushrooms, cooking until softened.

  3. Toss in the kale and garlic. Cook until the kale wilts.

  4. In a bowl, whisk together eggs, milk, and cream. Add salt and pepper.

  5. Spread the veggie mix in your pie crust. Pour the egg mixture over it.

  6. Sprinkle cheese on top.

  7. Bake for 35-40 minutes until the center is set and the edges are golden.

  8. Let it cool for a few minutes before slicing.

Enjoy your homemade kale and mushroom quiche!

Kale And Apple Slaw

You’ll love this fresh and crunchy kale and apple slaw! It’s a perfect side dish for any meal. Here’s what you’ll need:

Ingredients:

  • 1 bunch kale, stems removed and thinly sliced
  • 1 large apple, cut into matchsticks
  • 1/4 cup sliced red onion
  • 1/4 cup chopped pecans
  • 2 tablespoons sunflower seeds
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Directions:

  1. Wash and dry the kale. Remove the stems and slice it into thin ribbons.

  2. Place the kale in a large bowl and gently massage it for a few minutes. This will make it more tender.

  3. Add the apple matchsticks, red onion, pecans, and sunflower seeds to the bowl.

  4. In a small bowl, whisk together the apple cider vinegar, honey, Dijon mustard, and olive oil.

  5. Pour the dressing over the kale mixture and toss well to coat everything.

  6. Season with salt and pepper to your liking.

  7. Let the slaw sit for about 15 minutes before serving to allow the flavors to meld.

Your kale and apple slaw is ready to enjoy! It’s a tasty way to get your greens and adds a nice crunch to any meal.

Kale And Chickpea Curry

Here’s a tasty kale and chickpea curry recipe you can whip up easily:

Ingredients:

  • 1 can chickpeas, drained
  • 2 cups chopped kale
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can diced tomatoes
  • 1 can coconut milk
  • 2 tbsp curry powder
  • 1 tsp garam masala
  • Salt to taste
  • 2 tbsp olive oil

Directions:

  1. Heat olive oil in a large pan over medium heat. Add onion and cook until soft, about 3-5 minutes.

  2. Stir in garlic and spices. Cook for another minute until fragrant.

  3. Add chickpeas and tomatoes. Simmer for 5 minutes, stirring occasionally.

  4. Pour in coconut milk and bring to a gentle boil. Reduce heat and simmer for 10 minutes.

  5. Add kale and cook for 2-3 minutes until wilted.

  6. Taste and adjust seasoning if needed. Serve hot over rice or with naan bread.

This curry is packed with flavor and nutrients. It’s a great way to enjoy kale in a comforting meal. You can adjust the spice level to your liking by adding more or less curry powder.

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Kale And Sweet Potato Casserole

Ready to make a tasty kale and sweet potato casserole? Here’s what you’ll need:

  • 2 medium sweet potatoes, diced
  • 1 bunch kale, chopped
  • 1 onion, diced
  • 1 tsp cinnamon
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 2 tbsp coconut oil, melted
  • 1/4 cup grated Parmesan cheese

Now let’s get cooking!

First, preheat your oven to 425°F. Spray a casserole dish with cooking spray.

In a large bowl, mix the sweet potatoes, kale, onion, cinnamon, thyme, salt, and pepper. Pour the melted coconut oil over everything and stir well.

Transfer the mixture to your prepared casserole dish. Sprinkle the Parmesan cheese on top.

Pop it in the oven for 45-50 minutes. You’ll know it’s done when the sweet potatoes are tender enough to pierce easily with a fork.

And there you have it! A delicious, healthy casserole that’s perfect for dinner or as a side dish.

Kale And Feta Frittata

You’ll love this tasty and easy kale and feta frittata! Here’s what you’ll need:

Ingredients:

  • 6 large eggs
  • 1/4 cup milk
  • 2 cups chopped kale
  • 1/2 cup crumbled feta cheese
  • 1/4 cup diced red bell pepper
  • 2 cloves minced garlic
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 350°F (175°C).

  2. Whisk the eggs and milk in a bowl. Add a pinch of salt and pepper.

  3. Heat olive oil in an oven-safe skillet over medium heat. Add the kale, bell pepper, and garlic. Cook for 3-5 minutes until the kale wilts.

  4. Pour the egg mixture over the vegetables. Sprinkle feta cheese on top.

  5. Cook on the stovetop for 5 minutes until the edges start to set.

  6. Transfer the skillet to the oven and bake for 20-25 minutes until the frittata is golden and puffy.

  7. Let it cool for a few minutes before slicing and serving. Enjoy your delicious kale and feta frittata!

Kale And Lentil Stew

You’ll love this hearty and healthy kale and lentil stew! It’s perfect for chilly days when you want something warm and comforting.

Ingredients:

  • 1 cup red lentils
  • 4 cups vegetable broth
  • 1 bunch kale, chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 sweet potato, cubed
  • 1 can diced tomatoes
  • 1 tsp cumin
  • 1 tsp coriander
  • Salt and pepper to taste

Directions:

  1. Sauté the onion and garlic in a large pot until soft.

  2. Add the spices and cook for another minute.

  3. Pour in the broth, lentils, sweet potato, and tomatoes. Bring to a boil, then simmer for 25 minutes.

  4. Stir in the chopped kale and cook for 5 more minutes.

  5. Season with salt and pepper to taste.

Your delicious kale and lentil stew is now ready to enjoy! Serve it hot with some crusty bread for a complete meal.

Kale And Ricotta Stuffed Shells

Here’s what you’ll need to make these tasty stuffed shells:

  • 1 box jumbo pasta shells
  • 2 cups ricotta cheese
  • 2 cups chopped kale
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan
  • 2 eggs
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 2 cups marinara sauce

Now let’s get cooking!

Boil the pasta shells until al dente. Drain and set aside to cool.

Mix the ricotta, kale, mozzarella, Parmesan, eggs, garlic, salt, and pepper in a bowl.

Preheat your oven to 375°F. Spread some marinara sauce in a baking dish.

Stuff each shell with the kale and cheese mixture. Place them in the baking dish.

Pour the rest of the marinara over the shells. Cover with foil and bake for 25 minutes.

Remove the foil and bake for another 10 minutes until bubbly. Let cool for a few minutes before serving.

Enjoy your cheesy, kale-packed meal!

Kale And Butternut Squash Pizza

You’ll love this tasty pizza that combines healthy kale with sweet butternut squash! Here’s what you’ll need:

Ingredients:

  • Pizza dough
  • 1 cup butternut squash, diced
  • 2 cups kale, chopped
  • 1/2 cup fontina cheese, shredded
  • 1/4 cup crème fraîche
  • 1 onion, sliced
  • Olive oil
  • Salt and pepper

Directions:

  1. Preheat your oven to 450°F. Toss the squash with olive oil and salt, then roast for 30 minutes.

  2. Roll out the pizza dough into a 10-12 inch circle on a floured surface. Transfer to a baking sheet.

  3. Spread crème fraîche on the dough. Top with caramelized onions and fontina cheese.

  4. Layer the roasted squash and kale over the cheese. Drizzle with olive oil and sprinkle with salt and pepper.

  5. Bake the pizza for 10-15 minutes until the crust is golden and the kale is crispy.

Let it cool for a few minutes before slicing. Enjoy your delicious homemade kale and butternut squash pizza!